I like to pretend it’s my Hungarian heritage that draws me to to this dish, but the truth is I love stews of all kinds, at any time of year. This braised dish sits on the back of the stove for a few hours, filling your house with the scent of paprika and yumminess. Oh, and it’s effortless to make this dish gluten free!
To offset the heat of the paprika, the recipe uses a bunch of onion. These cook down into the sauce to add a rich sweetness that will have you reaching for second before you realize it!
My recipe calls for a thick sauce that clings to the beef, but if you like a looser, soupier sauce, that is fine. The sauce will soak into buttered noodles, rice, or even gluten-free rolls.
Hungarian Beef with Paprika
By Published: December 31, 2015
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 3 mins
- Ready In: 48 mins
Known worldwide as Goulash, this rich, peppery, sometimes spicy stew is perfect over hot buttered gluten-free noodles, rice, or mashed root veggies (potatoes, parsnips, rutabaga, turnip). I cook mine down so very little liquid remains; if you like yours soupier, go for it!
Ingredients
- 1/4 cup canola oil
- 3 pounds beef shoulder or other stewing meat cut into 1-inch cubes
- 2 large yellow onions sliced into 1/4-inch slices
- 6 cloves garlic thinly sliced
- 2 cups dry red wine
- 1/4 cup Hungarian paprika
- 4 banana peppers or Hungarian was peppers seeded and thinly sliced
- 2 tablespoons tomato paste or 2 ripe tomatoes, seeded and chopped
Instructions
- Heat the oil in a Dutch oven until shimmering. Add the beef and brown on all sides. Move the beef to a platter.
- Add the onions to the Dutch oven and saute until softened and slightly golden, about ten minutes.
- Add the garlic and saute with the onions for about 2 minutes.
- Return the beef to the pot along with the paprika, wine, peppers, and tomato paste or tomatoes. Bring to a boil, then cover the pot and lower the heat.
- Simmer the stew on low until the beef is fork tender and sauce is reduced, about 2 1/2 hours.
- Season with salt and pepper if desired, and serve with a bit of sour cream.
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